How banana flour became my new favorite gluten-free alternative:
There was a day recently where I suddenly feared that I'd have to go the rest of my life without eating chicken and dumplings ever again, and my entire being slumped forward and cried. We've all got those foods; maybe yours is your grandmother's ackee and saltfish, or the meat lasagna from the red sauce joint around the corner where you grew up, or a bowl of tonkotsu ramen from the shop that sustained you when you lived away from home for the first time.
I didn't grow up eating chicken and dumplings, but I came to treasure it as my husband and I were planning our wedding, and decided to have the caterer recreate a few of the dishes we loved from our childhoods. His dearly-departed Memama's long-stewed chicken and flat-rolled, silken dumplings proved to be something I could never reproduce exactly, but I found my groove with a recipe fromand made it whenever we had the time and needed some uncomplicated comfort.
that had been hanging out, ignored and unopened, for months. It had showed up on my desk at work at some point and I'd been intrigued enough to haul it home. Might as well see what it could do. But first of all—whatis pretty much just what it sounds like: starchy, less-sweet green bananas that have been milled down into powder.
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